KAFAR - Palarnia kawy
Rwanda Usekanabagoyi – Anaerobic Natural
OriginRwanda
ProcessAnaerobic, Natural
Summary
Single-origin coffee from Rwanda, from the JMV farm, processed at Ngoma CWS using anaerobic natural method. Cherries fermented for about 12 days (300 hours) under controlled conditions, then slowly dried on raised beds for 35 days to 12% moisture. Varietal: Bourbon. Flavour profile: deep and intense, with notes of maple syrup, red wine and dried dates, dense texture and a long, liqueur-like finish. Suitable for pour-over and as a bold, winey espresso.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 87.5
- Producer
- JMV
- Variety
- Bourbon
- Notes
- Date, Maple, Red Wine
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The roaster
KAFAR is a specialty coffee roaster in Gliwice, Poland, roasting since 2015. It started with three friends who fell hard for specialty coffee long before the c…
AI-assisted description, based on roaster & cupping data.
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